Always made with meat stock, this soup is also delicious without the meat. Just a low-sodium vegetable broth will be perfect!Instead of regular cow's cheese (Mozzarella or Gruyere), I used a regular nut cheese. I got this recipe from Go Dairy Free website. It's originally from The 30-Minute Vegan's Taste of Europe by Mark Reinfeld. I adapted the original recipe to my taste lowering the amount of sherry vinegar which I found with very strong flavor.

Ingredients:

2 tablespoons olive oil or vegan butter

2 large yellow onions, sliced thinly (4 cups)

½ teaspoon freshly ground black pepper

½ cup sherry vinegar

1 tablespoon balsamic vinegar

6 cups vegetable stock

3 sprigs thyme

2 bay leaves

5 sprigs flat-leaf parsley

1 cup grated vegan mozzarella- or Cheddar-style cheese

Instructions:

Heat the olive oil in a large pot over medium-high heat.
Add the onions, and pepper, and cook for 5 minutes, stirring constantly.
Add the vinegars and cook for 10 minutes, stirring frequently and adding
regular amounts of vegetable stock if necessary to prevent sticking.

Lower the heat to medium, add the vegetable stock and
herbs to the pot, and cook for 15 minutes, stirring occasionally.

To serve, remove the bay leaves and thyme sprigs. Pour
the soup into oven-safe bowls, add a baguette slices, and sprinkle the top
with vegan cheese. Place under the broiler until the cheese melts, about 5
minutes. If you do not have oven-safe bowls, simply top with the cheese
before serving.